Beschreibung The Soviet Diet Cookbook: Exploring life, culture and history - one recipe at a time (English Edition). During the USSR, there was one cookbook for everyone - the Book of Tasty and Healthy Food. It had over 1000 recipes, with many images and texts showing off the beauty of Soviet life. Almost 30 years after the collapse of the USSR, a young Muscovite puts the book to the test today: is any of it still relevant? And mainly - what does her grandmother have to say about each recipe and ingredient? After all, she was there.Anna cooks 107 meals from the book and elicits funny, sad and outright bizarre stories from her Granny.It’s a reflection on history, society and family seen through the prism of food. Potatoes stir memories of Granny’s cousin – a professor and well-known comedian – who had to bag spuds as part of the labor program. Buckwheat as a secret language, a silver spoon in exchange for an orange, rulers used to measure and cut ham at work.It’s a funny, moving and entertaining story that covers the entire period of the Soviet Union, starting with Anna’s great-grandmother and her memories from pre-Revolution and of wartime, to 1991 and Anna’s childhood memories of the first Cornflakes and Snickers bars.The book covers the Soviet period in all its absurdity, and unveils stories of the people who lived that experience – one meal at a time.
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Meals of the Day in Russia - Russian Culture ~ During working days, Russians usually have a one-hour lunch break (обе́денный переры́в) somewhere between 1 and 3 p.m. This is the time when lots of cafés and restaurants offer lunch specials (ко́мплексный обе́д or би́знес-ланч) where people can buy an inexpensive meal for less than US $10.
Soviet Union: Stalin, Cold War & Collapse / HISTORY - HISTORY ~ After overthrowing the centuries-old Romanov monarchy, Russia emerged from a civil war in 1921 as the newly formed Soviet Union. The world’s first
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Food Timeline: food history research service ~ The recipes featured on our site are selected from a variety of sources including old cook books, newspapers, magazines, National Historic Parks, government agencies, universities, cultural organizations, culinary historians, and company/restaurant web sites. We have not cooked them in our own kitchens and cannot vouch for their results in yours. If you have any questions regarding the .
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